Whip Up Skills, the Culinary Training Program of Future Kitchens, introduces social and sustainable practices in professional kitchens, featuring thematic cooking masterclasses and engaging discussions with entrepreneurs and professionals.

Months of dedicated effort from students, teachers, and industry professionals have been invested in creating this insightful training program, covering a wide range of social responsibility and sustainability topics. The program includes courses, resources, and masterclass videos, and it is free and accessible to everyone!

Empowering Culinary Professionals

The training program is designed to raise awareness and equip young culinary professionals with the tools necessary to contribute significantly to sustainable practices in the industry. By embracing these modules, participants will gain valuable insights and skills that will help shape the future of culinary practices.

Together, let’s cook up a sustainable future for the culinary world!

Our online training program comprises 5 modules, each addressing a different crucial topic. Each module includes videos shot by the Future Kitchens partners and a quiz to auto-assess your learning.

Module 1: Introduction to Sustainability and Social Responsibility in the Food Industry

This module presents essential terms and concepts related to sustainability and responsibility in the food industry.
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Module 2: Sustainable Food Sourcing and Production Methods

This module explores the significance of sustainable food sourcing, highlighting its benefits for the environment and local communities. It also discusses the advantages of incorporating vegetarian meals.
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Module 3: Food Waste Reduction

Focusing on the crucial issue of food waste, this module addresses its significant impacts and methods to reduce waste and introduces organic techniques like composting and recycling.
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Module 4: Social Impact of the Food Industry

This module emphasizes the role of culinary professionals in the community and stresses the benefits of building relationships with local farmers and producers.
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Module 5: Sustainable Kitchen Practices

The final module concentrates on sustainable kitchen practices, including using energy-efficient equipment, green cleaning methods, and strategies for reducing plastic waste. 
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Future Kitchens Videos

Each course publication will be supported by videos from Délice and partner cooking institutes: Campus Du Lac, ESHOB, Gasmek (Gaziantep), Ip Colombatto, and Malmö Restaurant School.
You can find the collection of videos HERE.